- 4 eggs
- 2 cups sugar
- 1 cup oil
- 2 cups of fresh pumpkin puree or one 15 oz. can of canned pumpkin.
- 1 tsp cloves
- 2 tsps. cinnamon
- 1/2 tsp ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour (if using fresh ground flour, increase by 1/4 to 1/2 cup)
- 1 pkg (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla (or so)
- 16 oz. powdered sugar (4 cups)
- This is my ONE bowl method.
- Mix together eggs, sugar, oil and pumpkin.
- Add all the dry ingredients except the flour. (cloves, cinnamon, ginger, baking soda, baking powder and salt) and mix well.
- Add in flour and mix well.
- Grease and flour a 12x8x1 inch plan, or make into cupcakes. We prefer cupcakes for easy serving.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cupcakes take about 30 minutes.
- Allow to cool completely before frosting.
- In a large bowl, beat cream cheese and butter until smooth with electric mixer.
- Add vanilla, mix well.
- Sift powder sugar (don't skip this step) into the mixture, add gradually until it reaches the consistency that you desire. Adjust powdered sugar as needed.
Try It With Fresh Pumpkin!
- Fresh Sugar Pumpkin (or any pumpkin or winter squash of your choice.)
- Oil of your choice, I prefer olive or avocado oil
- Preheat oven to 350 degrees Fahrenheit.
- Wash fresh pumpkin.
- Depending on the size of the pumpkin, cut in half or slices.
- Line a baking sheet with parchment paper (optional).
- Drizzle 1 to 2 tablespoons of oil on the baking sheet.
- Place the pumpkin, cut side down on the prepared tray. If you have cut the pumpkin into slice, cut side up or down is fine.
- Bake pumpkin for 45 minutes to one hour. This will vary based on the size of your pumpkin.
- Check for doneness by piercing the pumpkin with a fork. Its done when the pumpkin is soft and easy to pierce. If the pumpkin halves are different in size, check both, as a larger one may take longer.
- Remove from oven and allow to cool.
- Once cool to touch, scoop out the pumpkin puree.
- Mash any clumps of pumpkin puree with a potato masher or spoon. For extra smooth texture, run through a food processor (optional)
- Homemade pumpkin puree can be stored in an airtight container for 5 to 7 days in the refrigerator. Otherwise package in useable portions and freeze.
Some winter squash are very hard, you can bake them whole and remove seeds after.